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The Food and Cooking of Argentina

The Food and Cooking of Argentina


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About the Book

This title features 65 traditional recipes from the heart of South America. You can discover the generous and hearty cuisine of Argentina in a vibrant collection of authentic recipes. It offers a fascinating introduction to the geographical and historical diversity of Argentinian food, from the grasslands of the Pampas to the foothills of the Andes. It features a wide variety of dishes from irresistible snacks like Fish Croquettes, to the incredible meat feast of the famous Argentinian barbecue, or the fabulously tempting desserts featuring dulce de leche. You can larn how to create Argentinian classics like Empanadas (little meat pasties), Tamales de humita (sweetcorn parcels), and Faina (the Argentinian pizza). It is lavishly illustrated with more than 380 stunning photographs, including step-by-step instructions. Strongly influenced by Spanish cooking traditions, Argentinian food is most famous for its first-class beef, herded by the iconic gauchos of the Pampas. The country's cuisine is far more varied than this, however, with a focus on fresh, home-sourced ingredients, such as lamb and Welsh-influenced cakes from Patagonia, fish from the coast, and fresh fruit and vegetables from the fertile region of Mesopotamia. Whether you want to create Matambre a la Pizza - wonderful grilled steak topped with tomatoes and chees; crispy tempting fish Milanesas - deep-fried in breadcrumbs; or delicious Alfahores - little shortbread biscuits sandwiched together with dulche de leche, this book holds all you need to recreate the authentic food of Argentina. - Discover the generous and hearty cuisine of Argentinain a vibrant collection of authentic recipes - Offers a fascinating introduction to the geographicaland historical diversity of Argentinian food, from thegrasslands of the Pampas to the foothills of the Andes - Features a wide variety of dishes from irresistiblesnacks like Fish Croquettes, to the incredible meat feastof the famous Argentinian barbecue, or the fabulouslytempting desserts featuring dulce de leche - Learn how to create Argentinian classics likeEmpanadas (little meat pasties), Tamales de humita(sweetcorn parcels), and Faina (the Argentinian pizza) - Lavishly illustrated with more than 380 stunningphotographs, including step-by-step instructions
About the Author: Cesar Bartolini grew up in Buenos Aires where he studied at the GatoDumasCulinarySchool. After graduating Cesar moved to Ireland and worked as Chef de Partie at Clontarf Castle Hotel, then honed his culinary skills across a number of respected Argentinian and UK kitchens, until becoming head chef at Gordon Ramsay's Plane Food bar & restaurant at Heathrow airport.


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Product Details
  • ISBN-13: 9781908991379
  • Publisher: Lorenz Books
  • Publisher Imprint: Lorenz Books
  • Depth: 19
  • Language: English
  • Returnable: Y
  • Sub Title: 65 Traditional Recipes from the Heart of South America
  • Width: 234 mm
  • ISBN-10: 1908991372
  • Publisher Date: 07 Jun 2014
  • Binding: Hardback
  • Height: 295 mm
  • No of Pages: 128
  • Spine Width: 16 mm
  • Weight: 960 gr


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